Sausage Spaghetti Squash

Ingredients:

• 2 Spaghetti Squash
  
• 1 roll sausage
  
• 1 teaspoon Italian seasoning
• 1 jar (16oz.) spaghetti sauce
  
• 1 ½ lbs. broccoli, steamed
  

Method:

To prepare spaghetti squash, wash and dry squash. Poke the squash with a very sharp knife several times. (IMPORTANT STEP OR THE SQUASH WILL EXPLODE!)
Microwave on high for 10 minutes. Meanwhile, in a large skillet, brown sausage with Italian seasoning until no longer pink. Drain well. Add spaghetti sauce and simmer over a low heat until ready to serve, adding a little water if it gets too thick.) After squash has finished the first 10 minutes, with a hot pad feel for tenderness, if still very firm microwave an additional 5-10 minutes. When tender, carefully cut open, remove seeds, and shred squash with a fork resembling spaghetti noodles. Serve squash "noodles" with spaghetti sauce over the top, steamed broccoli on the side with French bread.

3 More Tasty Recipes...

Simple Taco Soup with Cornbread and Raspberry Butter

Taco Soup:
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 packet Ranch salad dressing
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) can petite diced tomatoes
1 can (15 oz.) kidney or pinto beans
1 can (15oz.) chili beans
1 can (15oz.) refried beans
1 can (15 oz.) whole kernel corn
1 cup water

Brown ground beef with onion until beef is no longer pink. Drain well. In a large soup pot, combine all ingredients and bring to a simmer over medium heat. Reduce heat to low and simmer 20 minutes. Serve with Cornbread and Raspberry Butter. (Recipe below)

Cornbread:
1 yellow cake mix and ingredients called for on back of box
2 boxes jiffy corn bread and ingredients called for on back of box
Eggs

Preheat oven to 350 degrees. Combine cake mix, cornbread mixes and all ingredients called for on the back of all boxes. Combine well and pour batter in a greased 9x13 inch baking dish. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

Raspberry Butter:
½ cup butter
¼ cup powdered sugar
2/3 cup frozen raspberries, thawed

Combine all ingredients in a food processor and mix until smooth. Store in the refrigerator for up to 3 days.

Roasted Chicken in Apricot Sauce with Cauliflower Parmesan

Roasted Chicken in Apricot Sauce:
2 packages Boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups apricot/pineapple jam
2 tablespoons soy sauce
½ teaspoon liquid smoke

Preheat oven to 400 degrees. Spray large baking dish with a nonstick spray. Lay the chicken in the dish and sprinkle with salt and pepper. In a small bowl, combine all other ingredients. Stir until mixed and pour over chicken. Bake 30-35 minutes or until chicken is done. Serve with Cauliflower Parmesan. (Recipe below)

Cauliflower Parmesan:
2 baking potatoes, peeled and cut into chunks
2 cloves garlic. minced
4 cups cauliflower
½ cup milk
¼ cup grated Parmesan cheese

Put potatoes and garlic in a large sauce pan and add water to cover about 2 inches. Bring to a boil and cook for 7-8 minutes. Add cauliflower and continue to boil until potato is done. Remove from heat, and add milk and Parmesan cheese. Mash or use a hand mixer to combine until smooth or desired consistency. Salt and pepper if desired.

Roast Beef with Tomatoes, Green Chili and Lime and Spicy Brown Rice

Roast Beef with Tomatoes, Green Chili and Lime:
1 ¼ lb. roast beef, sliced thickly from Deli, cut into strips
2 teaspoons vegetable oil
3 cloves garlic, minced
½ small onion, chopped
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
3 tablespoons lime juice
1 teaspoon cumin
2 tablespoons freshly chopped cilantro

In a skillet, heat oil over medium heat. Add garlic and onion, stirring to cook through about 2-3 minutes. Add roast beef and continue to cook and brown on all sides. Add tomatoes, chilies, lime juice and cumin. Bring to a simmer and cook for 5 additional minutes. Season with salt and pepper if desired and garnish with cilantro before serving.

Spicy Brown Rice:
2 ¼ cups water
2 cups quick cooking brown rice
1 can (15 oz.) pinto beans
1 can (4 oz.) chopped green chilies
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

In a large sauce pan, bring water to a boil Add all ingredients to water. Cover and cook until rice is done, about 8-10 minutes. Fluff with a fork before serving and if desired season with salt and pepper.

Recipes w/ on SALE ingredients from Macey's (Utah) ad Sept 17-23

Here is a few recipes that I will be presenting on KSL TV (Studio 5) today (Wednesday 17th). They are recipes that include ingredients that are on sale at Maceys Grocery Stores (Utah) during their case-lot sale starting on the 17th-23rd.
If you don't have a Maceys, or don't live in Utah, these are still some great FALL recipes! Enjoy!

Cashew Chicken
1 can (10.75 oz.) cream of mushroom soup (**sale $0.69 each)
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken, cut into pieces (or use chicken tenders)
1 can (4 oz.) sliced mushrooms, drained (**sale $0.59 each)
1 cup sliced celery (**sale sleeved organic celery $0.99 each)
1 cup shredded carrots (**sale organic 1 lb. bag mini carrots 2/$3.00)
1 can (8 oz.) sliced water chestnuts, drained (**sale $0.59 each)
1/2 cup cashews
Hot cooked rice

In a 3 1/2 - 4 quart slow cooker, combine soup, soy sauce and ginger. Stir in chicken, mushrooms, celery, carrots and water chestnuts. Cover and cook on low heat 6-8 hours or high heat 3-4 hours. Serve over hot cooked rice and garnish with cashews and a fortune cookie (optional). Serve with following Mandarin Salad. Serves 6.

Mandarin Salad
1 bag salad greens (**sale Dole Salad Blends 2/$5.00)
1 small red onion, sliced thinly
1 can (11 oz.) mandarin oranges (**sale $0.39 each)
1 pkg. (3 oz.) Oriental flavor ramen noodles (**sale 8/$1.00)
1/3 cup Italian dressing (**sale Western family brand $1.29)
1/4 cup water
1 teaspoon sugar
1 teaspoon sesame seed

Mix lettuce, onion and oranges in a large bowl. Crush ramen noodles in package and sprinkle over lettuce mixture. In a tightly covered container, mix season packet from ramen noodles, water, salad dressing, sugar, and sesame seed. Shake to mix dressing ingredients. Pour over salad and toss until evenly coated. Serve immediately. Makes 6-10 servings.

Tailgating BBQ Sandwiches
1 (1 1/2 lb.) picnic pork roast (**sale $1.49/lb.)
1 (1 1/2 lb.) boneless beef chuck roast (**sale $3.59/lb.)
2 cans (8 oz. each) tomato sauce (**sale $0.19 each)
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 teaspoon dry mustard
16 buns
Doritos chips (**sale 2/$5.00)

Trim fat from beef and pork roasts. Place meat in a 3 1/2 - 4 quart slow cooker. In a small bowl, combine sugar, vinegar, water, chili powder, Worcestershire sauce, salt and dry mustard. Pour over meat. Cover and cook on low heat 10-12 hours or on high heat 5-6 hours. Shred meat with two forks or potato masher. Let meat sit for 5-10 minutes to soak up sauce. Serve on buns with chips and following Waldorf salad. Makes 8-16 servings.

Waldorf Salad
4 medium red apples cut into 1/4 inch slices (**sale Gala apples $0.99/lb.)
1 tablespoon lemon juice
1/2 teaspoon brown sugar (**sale $1.09)
1/3 cup mayonnaise (**sale Best Foods $3.49)
1 cup thinly sliced celery (**sale sleeved organic celery $0.99 each)
2 tablespoons chopped walnuts
2 cups tightly packed spinach leaves (**sale bunch spinach $0.99 each)

Sprinkle apple slices with lemon juice to prevent browning, then add brown sugar stirring to coat. Chill apples for 15-20 minutes. Remove from refrigerator and stir in mayonnaise. Add celery and walnuts. Serve apple mixture over bed of spinach leaves. Serves 4.

Meatball Soup
Meatball Ingredients:

1 pound ground beef (**sale $1.79/lb. sold in 2 lb. chubs)
1/2 cup Parmesan cheese (**sale Western Family brand 8 oz. $2.59)
2 tablespoons chopped onion (**sale medium yellow 2 lbs. $1.00)
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten (**sale Oakdell brown eggs $2.19/dz)

Combine meatball ingredients in large bowl. Mix well. Shape into 1 inch balls (about 4 dozen total). In a skillet over medium-low heat, pour a small amount of vegetable oil. Cook the meatballs for 8-10 minutes turning often to brown all sides until the middles are only slightly pink. Remove from heat and set aside.

Soup Ingredients:
2 teaspoons olive oil
1 small-medium onion chopped (**sale medium yellow 2 lbs. $1.00)
1 celery rib, finely chopped (**sale sleeved organic celery $0.99 each)
1 garlic clove, minced
5 cups chicken stock
1 can (14.5-15 oz.) pureed tomatoes (**sale Assorted Tomatoes $0.49 each)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/3) cup pasta (any style) (**sale 2/$3.00)

Soup Directions:
Heat the oil in a soup pot over medium heat, add onion, celery and garlic. Cook 8-10 minutes or until vegetables are tender. Add chicken stock, tomatoes and spices. Bring soup to a simmer over medium-low heat, then add pasta. When pasta is almost cooked, add meatballs and cook for 3 minutes. Serve with breadsticks. Serves 6.

Yummy Pasta Dish...

Another dish I made on TV this week:

Light Linguine Carbonara

Ingredients:

• 1 package (12 ounces) linguine noodles
  
• 1 cup chopped bacon
  
• ½ cup chopped red onion
  
• 3 cloves garlic, minced
• 1 teaspoon each, oregano and basil
• 2 tablespoons flour
• 1 ½ cups milk (preferably 1%)
  
• ½ cup sour cream (preferably light)
• ¼ cup grated Parmesan cheese
• ¼ cup freshly chopped parsley
• Salt and pepper to taste
• 1 bag prepared salad
  
• Light salad dressing

Method:

Cook the linguine according to package directions, then drain, set aside and keep warm. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally until golden brown. Add onion and garlic and cook until onion is translucent and soft. Stir in oregano and basil. Add flour and stir to coat. Turn the heat down to medium, stir in the milk and bring to a low simmer. Simmer until sauce thickens. When sauce is thick, remove from heat and whisk in sour cream and Parmesan cheese. Serve sauce over hot linguine, with a side salad and light dressing. Makes 4-6 servings.

Tasty Pork Chops...

I made this recipe on TV this week. It's a really good one, and an uncommon variation on regular, plain old pork chops.

Pork Chops with Portabello Mushrooms

Ingredients:

• 4-6 boneless pork chops
  
• 1 ½ cups salsa
  
• 1 cup chopped Portobello mushrooms
• 1 cup shredded cheddar cheese
  
• 2 Tablespoons maple syrup
  
• ½ cup freshly chopped parsley
• 1 lb. fresh green beans steamed, set aside and kept warm.

Method:

Preheat oven to 375 degrees. Spoon salsa into a 3 quart 9x13 inch baking dish. Arrange pork chops on top of salsa. In a small bowl, combine Portobello mushrooms, cheese and syrup. Spoon sauce over pork chops. Bake, uncovered for 25 - 30 minutes. Before serving, sprinkle parsley over the pork chops. Serve with salsa drippings from baking dish and steamed green beans.

AuthorViews: Janet Eyring

Here is a video I made a couple of years ago, promoting my first Slowcooker book.

Recipes from TV spot today (not slowcooker, but still good tasting food!)

Parmesan Crusted Chicken and Twice Baked Potatoes

Ingredients:

• 6 baking potatoes
• 1 package (16 ounces) bacon, cooked until crisp and broken into pieces
• 1 cup light sour cream
• 1/2 cup shredded Cheddar, plus more for garnish Salt and freshly ground black pepper
• 1 pound boneless and skinless chicken strips
• 1 tablespoon Dijon mustard
• 1/2 cup grated Parmesan
• 2 teaspoons olive oil
• 1 (8-ounce) can tomato sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground black pepper

Method:

Preheat oven to 400 degrees F.

Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out inner potato, leaving a 1/4-inch shell and transfer to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet. Bake 20 minutes, until golden brown.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Cashew Lime Chicken with Rice

Ingredients:

• 2 cups hot rice, cooked according to package directions
• 2 teaspoons olive oil
• 1 teaspoon ground ginger
• 3 cloves garlic, minced
• 1 1/4 pounds boneless, skinless chicken, cut into 1 inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 cup salted dry roasted cashews, garnish

Method:

Heat oil in a large skillet over medium high heat. Add ginger and garlic. Stir for 1 minute to not burn garlic. Add chicken and cook and stir until chicken is cooked on all sides. Add salt, pepper, broth, hoisin sauce, lime juice, and zest. Bring to a simmer for 10 minutes or until chicken is cooked through and the sauce thickens, about 10 minutes. Serve over hot rice and garnish with cashews. Served with a salad of fresh spinach, mandarin oranges and a vinaigrette.

Sweet and Sour Kielbasa

Ingredients:

• Sauce:

• 2 cans (11 ounces each) chopped or crushed pineapple
• 2 tablespoons hoisin sauce
• 1 tablespoon light brown sugar
• 1 (16 ounces) kielbasa sausage
• 2 bell peppers, cut into 1 inch pieces
• 1 package stir fry vegetables
• Hot cooked rice

Method:

Combine the undrained pineapple, hoisin sauce, and brown sugar in a blender and process until smooth. Transfer mixture to a medium saucepan and turn on medium heat. Bring to a simmer and cook for 10 minutes, partially covered. When done, set aside. Slice sausage, place in a skillet and cook on medium high heat for 4-6 minutes. Add bell peppers and stir fry vegetables. Continue to cook and stir for 3-4 minutes or until veggies are tender. Pour sweet and sour sauce over sausage mixture and serve over rice.

Frozen Lime Pie

Ingredients:

• 1 (8 ounces) container light Cool Whip, softened
• 1 (14 ounces) can fat-free sweetened condensed milk
• 1/2 cup lime juice (fresh is best, but the bottled works well) Graham cracker crust (I used the mini size)

Method:

In a medium bowl combine the Cool Whip, milk and lime juice until smooth. Spoon the mixture into graham cracker crusts. If you have extra filling, spoon it into glass cups. Freeze until firm, about 6 hours or overnight.

Sugared Wonton Wrappers and Oranges

Ingredients:

• 12 wonton wrappers (round are very pretty)
• 2 tablespoons granulated sugar
• 1 cup Cool Whip
• 1 (11 ounces) can mandarin oranges, drained
• 1 tablespoon powdered sugar

Method:

Preheat the oven to 400 degrees. Arrange wonton wrappers on a cookie sheet and spray them with a cooking spray. Sprinkle them evenly with granulated sugar, then bake until golden brown, about 5 minutes. Remove them from oven and arrange 4 of the wontons on a serving platter or individual serving dishes. Top each with 2 tablespoons Cool Whip and then 4 mandarin oranges. Top each with a second wonton wrapper and repeat with all layers. Sift the powdered sugar over the top and serve.